Shark's Fin and Sichuan Pepper

A sweet-sour memoir of eating in China

AvFuchsia Dunlop

Häftad, Engelska, 2011

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Beskrivning

A modern classic by Britain's foremost expert on Chinese food.Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the country’s extraordinary culinary customs. The award-winning cook and food writer vows to eat everything offered to her on arriving in China (however unusual!), covering an eclectic range of weird and wonderful dishes, from dog meat, civet cats, scorpions and rabbit heads, to the ovarian fat of the snow frog! In this unforgettable food and travel memoir spanning the vibrant markets of Sichuan to the desert oases of Xinjiang, Fuchsia seeks to discover if it’s really possible for a Westerner to become a true convert to the Chinese cuisine …

Produktinformation

Utgivningsdatum:2011-06-02
Mått:127 x 197 x 22 mm
Vikt:226 g
Format:Häftad
Språk:Engelska
Antal sidor:320
Förlag:Ebury Publishing
ISBN:9780091918323
Utmärkelser:Winner of Guild of Food Writers Awards: Kate Whiteman Award for Work on Food and Travel 2009

Utforska kategorier

Internationella kök inom Mat och dryck
Kokböcker inom Mat och dryck

Mer om författaren

Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. Her previous books include the Revolutionary Chinese Cookbook (Ebury 2006), Sichuan Cookery, Every Grain of Rice: Simple Chinese Home Cooking and Land of Fish and Rice. She speaks, reads and writes Chinese, and she lives in East London.

Recensioner i media

The best writer in the West - and perhaps in the world - on Chinese food

Betyg & recensioner

5/5

5/5
Entusiasmerande!
Efter att ha börjat laga sichuanmat (med hjälp av http://www.bokus.com/bok/9789127140257/facing-heaven-valkommen-till-sichuankoket/ ) så började jag ju titta på Videgårds källor. Den här boken innehåller förvisso några recept, men den ger främst lite mer kontext till de kinesiska köken. Välskriven och underhållande!
Magnus L
04 september 2015